Lead Cook - Full Time - Day

Hackensack Meridian Health•Red Bank, NJ

4d•$26

About The Position

Lead Cooks coordinate patient meal service and special requests for the Patient Dining Program. They ensure Patient Dining Associates and Culinary Team Associates are adequately trained and that units are staffed to provide service. The role oversees systems and processes supporting the program’s strategic and operational objectives, while helping create a comfortable and compassionate healthcare environment and addressing patients’ special requests and nutritional needs. The Lead Cook prepares and cooks food, oversees meal assembly and delivery, maintains food quality and safety, and coordinates culinary associates and patient dining operations. The position also supports dietitians, participates in sanitation and quality-improvement activities, and works independently as well as with department and hospital colleagues.

Requirements

High school diploma, GED, or equivalent program.
At least 1 year of hotel and/or restaurant cooking experience.
Demonstrated good cooking techniques.
Team-player ability.
Excellent verbal and written English communication skills.
Ability to work under minimal supervision.
Food Service Safety and Sanitation Certification, such as ServSafe or Prometric, upon hire or within one year of hire.

Nice To Haves

Associate degree in Culinary Arts.
Health-facility cooking experience or healthcare nutrition knowledge.

Responsibilities

Lead patient dining operations, including helping patients make menu selections and assembling, delivering, and collecting meal trays.
Lead culinary associates in following menu guidelines and offering appropriate alternate selections in accordance with prescribed diets, allergies and sensitivities, and cultural, ethnic, or religious preferences.
Perform food preparation and cooking functions while maintaining quality standards, with minimal supervision.
Prepare food accurately using production sheets, standardized recipes, and other instructions.
Follow safe food handling, storage, and service procedures and applicable state requirements, including sanitation, handwashing, glove use, and sanitizing food-contact surfaces, utensils, equipment, and workstations.
Monitor and maintain food temperatures; wrap, date, and label stored food; and follow FIFO procedures.
Operate cooking equipment according to established procedures and safety precautions.
Monitor and control food-preparation quantities and record leftovers and waste.
Manage tray tickets and assemble meals accurately and promptly according to each patient's menu selection.
Retrieve trays from patient rooms at assigned times.
Assist dietitians, including helping monitor patients with oral food restrictions, liquid diets, or calorie-count requirements.
Conduct daily associate team meetings using HMHN guidelines and templates.
Occasionally assist with breaking down, loading, or washing small wares and dishes between meal services.
Wear identification and comply with the hospital uniform policy while maintaining a professional appearance.
Set up and break down food serving lines efficiently and promptly.
Maintain and record HACCP logs and comply with HACCP procedures, safe-storage requirements, and food-safety regulations.
Assist with opening and closing daily operations.
Participate in cleaning, sanitation, and housekeeping duties in production areas, with emphasis on individual workstations.
Complete daily production-sheet assignments and assist coworkers when unscheduled production needs arise.
Participate in hospital and departmental staff-development and quality-improvement programs.
Establish and maintain effective working relationships with department and hospital coworkers, cooperating with other assigned tasks and duties.
Adhere to HMH organizational competencies and standards of behavior.
Perform other related duties as assigned.